Raspberry-Tarragon Vinegar

By Molly O’Neill

Published June 1, 1996

Total Time
20 minutes, plus 2 weeks' storage
Rating
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Featured in: FOOD;Berry Treasure

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Ingredients

Yield:Two cups

  • 1 17-ounce bottle good-quality white-wine vinegar

  • 1 pint fresh raspberries

  • ¼ cup fresh tarragon leaves and stems, bruised slightly

  • 1 tablespoon honey

Ingredient Substitution Guide
Nutritional analysis per serving

30 grams carbs; 171 calories; 1 gram polyunsaturated fat; 1 gram fat; 11 grams fiber; 10 milligrams sodium; 3 grams protein; 16 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the vinegar in a nonreactive saucepan over low heat until warm. Place the raspberries and tarragon in a sterilized, wide-mouthed jar. Pour in the warm vinegar. Seal tight. Let stand in a warm place for two weeks.

  2. Step 2

    Strain the vinegar, pressing the raspberries firmly. Place in a nonreactive saucepan with the honey and bring to a boil. Lower the heat and simmer for 10 minutes. Pour into a sterilized bottle and seal with a new cork. Keep refrigerated.

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